Refrigeration chamber for meat

One of the important products of storage is meat. And in order to keep it in good quality, quick cooling or freezing is required. More and more, the market tells us that the quality of the product should be higher. Therefore, the shorter the time for processing the product, the higher the quality of the product itself.

Shock freezing from 40 minutes to 2 hours is considered the best . The advantages of shock freezing are that the product almost does not lose its structure and weight. Less known is intensive cooling, or freezing. All processes take place within 3-6 hours . The quality also remains at a high level. Processing within 12-18 hours is considered normal cooling or freezing .

The shelf life of meat also depends on the speed of cooling - from 1 to 3 weeks . Freezing from 6 to 12 months .

The temperature in the cooling chamber should be within 0...+1 C. In the storage chamber -18...-23 C.

The refrigerating chamber consists of an insulating block and refrigerating equipment .

Insulation that can be used for cooling temperatures -polyurethane foam (PPU), orStyrofoam (Styrofoam). The thickness of the insulation depends on the temperature difference, behind the wall of the chamber from the outside and inside the chamber. The thicker the insulation, the better because the heat inflows that need to be removed from the cooled volume are reduced. For temperatures of 0...+1 C, the thickness should be at least 100 mm PPP, or 80 mm PPU, provided that the camera is indoors. If it is built as a separate room on the street (on a metal frame), these thicknesses will be slightly larger: 150 mm PPPand 100 mm PPU. For the freezing chamber, the thickness of the insulating layer in the room is 150 mm PPPand 100 mm PPU, on the street 180 mm PPPand 120 mm PPU.

For medium-temperature chamber we offerrefrigerator door80 mm thick . Type of opening: swing, swing two-leaf, roll-back. Meat cooling chambers are often requireddoorunder the monorail. By qualitydoorwe offer class: stainless steel, galvanized steel.

Refrigeration equipmentfor meat, there should be a reserve of power in order to cool (freeze) it in the middle. We offer compressorsBitzer(Germany), Frascold(Italy), Danfoss(Denmark)… Air coolersGuentner(Germany),ESO(Italy)... AutomationDanfoss(Denmark). In terms of the number of compressors, we offer equipment with several compressors, which increase the reliability of the refrigeration unit.

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